New for February: Kitchen Stories is Asia-Bound
Recipes to whisk us away from the winter doldrums
Winter cooking is ripe with opportunity for experimentation and novelty. Not convinced? Let me put it this way: The instant that stews, soups, and roasts start to wear on us is the exact moment to look beyond our routine for outside inspiration. What we’re lacking in seasonal produce, we can make up for with cooking projects—whether it’s finally mastering a long-sought-after technique or tinkering with spice blends that, up until now, were foreign to us.
It’s no wonder that at this point in the season we also start thinking about our next escape—whether a strip of white sand with a cocktail in hand or an adventure off the grid—the itch to transport ourselves and learn something new comes on strong and fast by February’s start.
That’s why we’re headed on a culinary field trip to Asia for the next month, with recipes, stories, and tutorials to match—and we’d love for you to join. Check in daily to see what corner of the vast and varied field of Asian cuisine we’re covering and cook along with us.
A sneak peek of what's to come
We’re talking fried noodles from China and Thailand, Indonesian shrimp sambal, Japanese Oyakodon, and more recipes from across the continent. Plus, we’ll introduce the key flavors and ingredients of Asia’s many cuisines, guide you through tofu and noodle varieties, and help you get started with cooking Indian food at home.
Have an Asian recipe of your own you’d like to share? Send it to us at firstname.lastname@example.org. Now, let’s get cooking!
Recipes to get you started
Can’t wait for the new recipes to go live? Here’s what to cook right away:
Published on February 1, 2019